Thaw two cups of green garbanzo beans before you start making the hummus.

Put fresh-squeezed lemon juice, olive oil, 4 T tahini, chopped garlic, 2 T water and salt in a food processor; then put the green garbanzo beans on top of the other ingredients.

Process about 1 minute, or until the hummus is as smooth as you'd like it. Taste and adjust seasonings adding more salt, lemon juice or tahini if desired, then pulse again (I added 2 T more tahini for the total of 6 T, but I like tahini a lot.) If the dip seems too thick add 1 T more water and pulse again. Serve with sweet-mini-peppers sliced in half lengthwise to make "dippers."

Full blogging disclosure, these Garden Green Garbanzo Beans were sent to me as a sample by the company. I rarely accept food samples, but I had seen the product at Costco and knew I wanted to try them when I got the offer. For the record, I never write about food products unless it's something I'd happily buy myself.

1/4 cup fresh-squeezed lemon juice (original recipe had 1/2 cup; I thought it was too tart when I made it that way but use more if you like)
6 T olive oil + more for serving
4-6 T tahini (I used the full 6 T, but I really like tahini)
2 T finely minced garlic
2 T water + 1-2 T more if needed
3/4 tsp. sea salt
2 cups green garbanzo beans, thawed if frozen

Put lemon juice, olive oil, 4 T tahini, garlic, 2 T water, and sea salt into the food processor fitted with a steel blade. Add green garbanzo beans on top of other ingredients, then process about 1 minute, or until the hummus is as smooth as you'd like it.

Taste for seasoning and add more lemon juice, tahini, or salt if desired. (I added 2 T more tahini, for a total of 6 T.) If the hummus seems too thick add 1-2 T more water. Pulse again several times if you add things to the hummus.

Serve cold or room temperature, with a little olive oil drizzled on top. Green Garbanzo Hummus is good with sweet mini-pepper dippers, celery, carrot sticks, pita bread, or whole grain crackers. Hummus will keep in the fridge for at least a week, although this probably won't last that long.

Garbanzo beans are a wonderful low-glycemic food for the South Beach Diet, but recommended serving size is 1/3 to 1/2 cup for phase one. Use sweet mini-pepper dippers or celery for phase one and eat with carrots, pita bread, or whole wheat crackers for phase 2 or 3.

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Liz, I assume they are frozen just so they stay good longer, otherwise it would be a pretty perishable product. You could definitely use freshly shelled green garbanzos if you were lucky enough to find them.

Thanks Maria. They are really tasty. It's a big bag, but they seem like they stay good a long time in the freezer.

This looks great, thanks for the recipe. I'm crazy about hummus and I think this is a fantastic way to use green garbanzo beans...which are becoming more widely available. I previously wrote about the beans and their growing popularity...fresh green chickpeas are the new edamame.

I have a question about olive oil. Could you tell me what a good 'finishing' oil is? What brand or whatever? I use extra virgin olive oil but I just buy a store brand and I know some of them are a lot tastier than others. Can't wait to try the green garbanzo beans!

Nicole, in Salt Lake I can get them at Costco. Haven't looked anywhere else but I'd guess this is a product that will become more and more available.

Joanne, see note above about Costco; that's where I first saw them. I'm intrigued by the idea of hummus with black garbanzos.

Janet, thanks for chiming in.

Lucy, I think olive oil is a matter of personal taste. I go to a store in Salt Lake that let's you sample the oil oils (they have a "tasting bar" for olive oil and vinegar, love it.) My favorites for finishing oil tend to be the Greek olive oils, but there are many good ones.

What a great idea and your presentation is absolutely beautiful! I recently read about green garbanzo beans in a cooking magazine, but haven't yet looked for them in my local stores. Now I have a reason to! Thank you so much for sharing this!

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

Food Blogger Love!

Copyright Notice

All Photos and Original Text (C) Copyright: 2005-2015, By Kalyn's Kitchen® LLC. I grant permission for photos and recipe links to be copied to social media and other sites, but not recipe text. All Other Rights Reserved. (Other bloggers may post their adapted version of any recipe found here, with their own photos and recipe text, but please link back to the original inspiring recipe on this site.)

Kalyn's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.